Then take 1 tablespoon olive oil and spread it at the bottom of the stoneware of your crockpot. Or, if you are me, create an eclipse like effect as so:

Meanwhile, in another bowl beat one egg with a fork. Note that you will use this bowl and the dry ingredients bowl to dip the chicken into so make sure you have room:

Dip each chicken breast in the egg bowl and then the dry bowl until completely covered and then place in the bottom of your crockpot:

Then cover the chicken with slices of mozzarella. I may have gone a bit overboard with the cheese:

Finally, add one jar of your favorite sauce:

Then cook on low for 7 hours and serve over your favorite pasta. I chose plain ol' spaghetti although, secretly, I am a mostaccoli girl. How do you even spell mostaccoli? My husband likes spaghetti so I went that route.

Verdict:

B didn't like it because the breading wasn't crunchy and the cheese was all "goopy." I didnt mind the cheese or lack of breading, however, the overall taste was lacking.

Things I learned:

I still really don't like salt and I keep tasting it in everything. I am going to stop adding it.

I like my sauce a bit sweeter (thanks Mom!) so when I make another dish with sauce, I will add some molasses (double thanks Mom!)

Cheese will melt and just blend in with the sauce if you cook it for 7 hours

I like cheese a lot!

Some things are better done the old-fashioned way rather than in a crockpot

5 comments:

Dang it Dani! I was so hopeful that this was going to be successful, because I was totally down with it! :( Maybe it was too much sauce, which prevented any crunchiness of the chicken. And maybe waiting until the last hour or so to put the cheese on it. Just random thoughts...

As for when I make chicken parmesan I cheat totally! I use those little chicken breast patties, frozen (you know...the unhealthy ones!), put them in a baking dish, cover them with my Ragu sauce (not too much, not too little), and put provolone cheese on top. I cover the dish with aluminum foil, bake for about 45-60 mins. Viola! ;)

I love chicken parmesan too! I love veal parmesan more, but with the exception of using the cheater frozen veal patties instead of chicken and everything else remains the same in my recipe.

Just a thought...we use Oven Fry for our pork chops and chicken (instead of Shake 'n Bake) and I wonder if that would have helped with the taste and crunchiness...

I like j'lynn's idea -I love Oven Fry and it's 20 minutes and it done - yay!I would heat my sauce up in a oan and add what ever,then a minute or 2 before the chicken is done, put a slice ( or 2 slices for you) on top and finish, take out spoon sauce on it and BAM , dinner is ready.....hmmmI will try this Sunday and let you know how it goes (watch out hubby & son)

(off subject - j'lynn - I am so proud of you - keep up the great work !!!)

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Let's Get Cooking!

This blog was created to spark whatever cooking ability that may be hidden (well hidden) deep inside of me. If you know me, you know that I do not cook. The most I have ever made are dips and desserts (and sometimes those don't turn out either). In order to move on from the basics, and to put all of the recipes that I have hoarded throughout the years to good use, I have created this blog.